From bnugforums@btopnworld.com Tue Feb  3 12:52:41 2004
Date: Mon, 2 Feb 2004 20:34:48 +0000 (UTC)
From: bignoseduglyguy <bnugforums@btopnworld.com>
Newsgroups: uk.food+drink.indian
Subject: Pickled chillies Was: Cauliflower and potato

Steph Peters wrote:

> Any chance of the recipe please BNG? I've tried simple chillies in vinegar,
> but this sounds more interesting.

Steph

My pleasure - provenance forgotten but I believe 'twas scribbled down 
from young Jamie's first series yonks back.

Chillies:  Green by default but I usually add as many red because 
they'll turn out that little bit hotter.  Try and choose smooth unmarked 
  chillies and not the bruised ones.

Vinegar:  My preference is a Vietnamese brand of white rice vinegar 
(forgot brand but not important).  White wine vinegar is fine though 
adds a more 'vinegary' taste IMHO but YMMV.

I get both the chillies and the vinegar at reasonable 'bulk' prices from 
the local Chinese cash and carry, See Woo in Charlton, South East London 
- who also have the ugliest fish I have ever seen up close on display 
for purchase.

Main Ingredients:
1/2 kilo / 1lb medium sized chillies
1 litre / just over 11/2 pints vinegar of choice

Suggested flavourings:
15-20 black peppercorns
4-5 bay leaves
2 tablespoons coriander seeds
5 heaped tablespoons sugar
5 teaspoons salt
several crushed lemongrass stalks
...or improvise as your tastebuds dictate


1.  Prepare a large Kilner jar / two smaller Kilner jars / whatever to 
hold the finished product.  I prepare mine just as one would for jam 
making as it means it doesn't have to stay in the fridge until it's used 
(if I'm making pressies for foodies) but no big deal.

2.  Prepare chillies, for end result heat, as previously discussed.
MILD: Slit chili and use teaspoon handle to strip out seeds and pith.
MEDIUM: Slit chili so vinegar can get to & reduce heat of the seeds
and pith.
HOT: Leave chili intact to keep heat of seeds and pith.

3.  Blanch in boiled (but not still boiling water) water and drain after 
a 5 minutes soak.

4.  Put all the flavourings and the chillies into the container/s save 
for the vinegar and the sugar.

5.  Heat the vinegar and the sugar in a pan until the sugar is 
completely dissolved.  Whilst it is still hot, but not boiling, pour 
into the jar.

6.  Allow to cool somewhat and then seal up jar/s.  Keep in the fridge 
or somewhere cool for at least two weeks before using, resisting the 
temptation to try them!

Yum!  Looks like a hassle when written out but is a doddle and well 
worth it!

bignoseduglyguy